Explore: Moroccan Cookery

usually known as Robert Carrier, was an American chef, restaurateur and cookery writer. His success came in England, where he was based from 1953 to 1984

nutmeg, allspice and chili peppers. The Cape Dutch cookery style owes at least as much to the cookery of the slaves brought by the Dutch East India Company

seffa, such as mesfouf. Algerian cuisine Moroccan cuisine Harlan Walker (1990). Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings. Oxford

specifically as friquassée in the print edition of Le Viandier. The 16th-century cookery book The Good Huswifes Jewell contains "For fricasies of a lambes head

[1747]. The Art of Cookery Made Plain and Easy. Applewood Books. ISBN 978-1-55709-462-9. Glasse, Hannah (1747) The Art of Cookery has "pigeons in a hole"

Aromatics in the English Kitchen (1970), Elizabeth David notes that in cookery books of the Edwardian era, paprika is sometimes referred to as "Krona

dominated with gravy and bread-based dishes. Tajine and most Maghreb (Morocco, Algeria and Tunisia) dishes are derivatives of oil, meat and vegetable

The early 19th-century cheesecake recipes in A New System of Domestic Cookery by Maria Rundell are made with cheese curd and fresh butter. One version

for the Moroccan Royal Guard. The palace complex also contains the Collège Royal, a school for senior members of the royal family, a cookery school, and

and Its Cousins". In Walker, Harlan (ed.). Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings. Oxford Symposium. pp. 176–178. ISBN 978-0-907325-44-4